Updated Further Processing Guidelines

December 11, 2018 at 1:26 PM

New Further Processing guidelines (with a focus on meat and seafood products) have been published by MPI.

The guidelines cover requirements for heat treatments (including pasteurisation), commercial sterilisation, acidification, concentration and drying, smoking, high pressure processing, and hurdle technology.

Download and print the guidelines here.



Tags: High Pressure Processing Heat treatments for meat and seafood Further Processing guidelines Commercial sterilisation Acidification Hurdle Technology Concentration and Drying Meat smoking
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